This easy to make, creamy coconut custard pie sweetened with pure maple syrup and topped with coconut whipped cream for the perfect coconut dessert! This pie is baked up in an easy paleo pie crust and is completely dairy free, paleo and refined sugar free.
We’re going to have a baking sort of weekend, so might as well preheat the oven while we chat. Ready? Okay, let me tell you about what’s up first – one hint (besides all the hints from the huge photos, and the title, and the obvious) – it’s another filling for my paleo pie crust from last weekend!
Not just any pie of course – it’s one of my all-time favorites from childhood, and one that happens to be pretty darned easy to make, and even easier to make it Paleo. In fact, making a non-paleo version seems a little silly since the whole basis for this pie is COCONUT which as we know, is possibly just a bit overdone in the paleo world.
Um, did I just say that out loud? Blasphemy, my paleo child! We just LUURRVE our coconut around here, no such thing as TOO MUCH.
But seriously, when we’re talking coconut custard pie, the more coconut really IS better, in my opinion. So we go all out – toasted coconut, coconut milk, coconut whipped cream for the topping, and then more toasted coconut. No coconut sugar though, we’ll be sweetening this delightfully coconutty pie with pure maple syrup, then add vanilla and a touch of cinnamon for extra flavor. Oh right, and the eggs. Because custard is made with eggs!
I’m not sure I should be embarrassed by this or not, but I recently (as in 2 days ago) learned the difference between a cream pie and a custard pie. I’m guessing maybe 50% of you reading this right now already know this gem of gravely important, life changing pie trivia, but that also means half of you don’t, so here goes…
A CREAM pie is not baked, but rather the filling is combined and thickened on the stovetop, poured into the baked crust, and then chilled until set. I would like to try this, perhaps a banana cream version, very very soon. Anyway, a CUSTARD pie (what we have here) combines the filling in a bowl, uncooked, and is then poured into an unbaked or partially baked crust, and baked until set. Learning new things makes everything worth it, am I right?!
Hmm, this is the point in the post where I tell you my tricks/secrets for having complete success with the recipe, because NO ONE has time for recipe heartbreak, that is for sure. While it’s pretty straightforward, I will mention 3 things.
First, the crust. Since the pie bakes for 40-45 minutes, you want to pre-bake the crust just so it’s “barely set” (5-7 mins) so as not to have it too brown and crumbly by the time it’s ready. That said, you will still need to use foil to either tent the entire pie, or cover the edges. Honestly, I am not successful with just covering the crust, so I opt for the foil tent which works just fine!
Second, to avoid the pie cracking on top as it cools, make sure to follow the instructions and whisk in just one egg at a time when preparing the filling. Having the eggs at room temperature helps too. Still, if your pie cracks on top while cooling, no worries at all, because we’re topping it with coconut whipped cream anyway, which brings me to my final tip…
Third, when making the whipped cream, you will have to beat it pretty well to get it really creamy – I highly recommend using an electric mixer or stand mixer even (if you have one) and adding the sweetener only after it’s smooth.
Phew! Your oven must be ready by now. Time to go! Time to go bake, that is. Let’s get started!
Coconut Custard Pie {Paleo, Dairy Free}
Coconut Custard Pie {Paleo, Dairy Free}
Ingredients
- 4 large eggs
- 1 14 oz can organic coconut milk chilled, and half the "water" discarded - the rest blended to a smooth consistency before adding (just under 1.5 cups)*
- 2 Tbsp tapioca flour
- 1/2 cup pure maple syrup
- 1.5 tsp pure vanilla extract
- 1/4 tsp cinnamon
- 1/8 tsp salt
- 1 1/4 cups unsweetened finely shredded coconut toasted at 325 degrees for 5 mins or until lightly browned***
- 1 - 9 inch paleo pie crust recipe baked 7 minutes until just barely set
For the coconut whipped cream topping:
- 2/3 cup coconut cream chilled**
- 2 tsp pure maple syrup
- 1/2 tsp pure vanilla extract
Instructions
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RECIPE NOTE: PREP TIME DOES NOT INCLUDE THE TIME NEEDED TO PREPARE THE CRUST
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Preheat your oven to 375 degrees and have your pie crust ready (baked for 5-7 minutes.)
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In a large bowl, using a hand mixer or wire whisk, blend the creamy coconut milk with the tapioca starch, then add and blend the maple syrup, vanilla, cinnamon and salt.
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Whisk in one egg at a time on low speed until well combined.
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Stir in shredded coconut then pour into pie crust, tent with aluminum foil and bake 40-45 minutes or until the center is just barely set (a little jiggle in the center is a good thing)
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While the pie baked, prepare the coconut whipped cream (you can also do this ahead of time and keep chilled until ready to use:
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Use an electric hand mixer or wire whisk to beat the cold coconut cream until light and creamy, then add the maple vanilla and continue to beat until well combined.
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Allow the pie to cool on a wire rack at room temp, then spread with whipped cream and top with additional toasted coconut if desired. Enjoy!
Recipe Notes
*By discarding half the water of the separated coconut milk, you wind up with a thick, creamy coconut milk that's the perfect consistency for this pie and many other recipes. To blend, an immersion blender works best, though you can use a hand mixer or whisk as well.
**You can buy coconut cream only or use the "thick part" of a can of full fat coconut milk that has been chilled in the refrigerator for several hours
***Toasting the coconut prior to adding is optional
What I Used to Make My Coconut Custard Pie:
Want More Paleo Dessert Recipes? Try one of these!
Key Lime Pie with Coconut Pecan Crust
Raspberry Vanilla Custard Tart
Tell Me!
Have you made both cream pies and custard pies? Which do you prefer making?
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Wow, this is a thing of pure beauty. I love the idea of this pie that actually tastes like coconut and doesn’t contain any weird ingredients!
Thank you! It’s pretty awesome what you can do with simple ingredients 🙂
Oh, this pie looks perfect, and I love anything with coconut!
Nice recipe.It’s looking yummy sweety any very nice….
I never heard about the custard pie with coconut. Both are my favorite ingredients and I am ready to give it a try.
Hope you enjoy!
Could you use stevia instead of Maple Syrup?
I’m not sure how much to sub in, but yes that could work!
Very good!!! I put it on a chocolate cookie crust!!!!! I am thinking about subbing the coconut for bananas?
I have made this twice now, it is excellent! I find it somewhat flexible too. Since I didn’t have enough maple syrup the second time I used all of the coconut water from the coconut milk and 1/3 cup palm sugar and it still turned out great. THankyou for such a wonderful recipe. I am going to try the key lime pie next.
This was fantastic. Everyone at the picnic loved it, even the non-paleo eaters. I also used your paleo pie crust recipe and then added a layer of chocolate on top of the crust to make it like a mounds candy pie.
This is first pie crust recipe that I actually liked. I didn’t have palm oil shortening so I used what I had which was unsalted butter. I actually used less because it was already very buttery🧈 . The pie itself was good. I was a little concerned the filling was too loose, which it was in one area. Otherwise I really enjoyed this recipe without sacrificing my diet.
I plan on trying this recipe soon… However, instead of vanilla flavoring I think I will use coconut flavoring! Have you tried making this a “slipped“ pie? My regular coconut custard pie recipe is baked separately from the crust in a water bath and then you slide it into the crust, hiding the edges with the whipped cream! Not sure this would be a thick enough consistency…